Szechuan House

You can get orange chicken and sweet-and-sour pork at pretty much any Chinese restaurant (or airport) in America. Come to this bustling lunch spot (calmer at dinner) for a tea-smoked (then fried) duck that looks like tanned leather on the outside but crackles and pops when you bite into it, revealing tender meat. Cumin lamb zips with the familiar Mexican spice, and the pile of fragrant Szechuan peppers on the fried chicken will tingle your lips and bead sweat on your forehead. Bonus points for being a great place to dine on Christmas (if you can get a table).